Why add milk while boiling corn?
I figured it was to make the boiling corn sweeter (because of the lactose in milk).
Adding milk to frozen corn niblets with a little butter then reheating in the microwave makes a nice side veggy. (very sweet tasting corn)
I prefer roasting my corn on the cob on the grill (much more flavourful).
Peel away only the first layer of leaves. Pull out the silk. Soak the cobs in water with added salt (30 min or so). place on the grill, turn 1/4 when gill marks appear (5min or so). Continue turning until the first row of leaves are charred.
Peal and eat. The grains cook in their own juice... very flavourful.
Do you have a reference to support this contention?
Or is it simply your opinion?
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
I love resurrected threads. First off, I agree w/ deltadoc. I've only seen milk used to make "creamed corn". Secondly, I agree w/ Ma Falcon; waste of milk, unless as pointed out before, creamed corn. In conclusion, I'm curious along w/ Pete, about the opinion/myth of not adding salt to the boiling water. TIA for continuation of this thread. MMMMMMMMM ... fresh corn!
"And those who were seen dancing were thought to be insane by those who could not hear the music."
I'm not sayin', I'm just sayin'.
No matter how you cook your corn, compound butter is a very nice touch.
When I make cream corn, I almost never use dairy. Instead I used pureed corn (and whatever corn-milk I can save from trimming kernels from the cobs) and seasoning to make the "cream." The usual ratio for me is about 50/50. That is, roughly half the kernels go into the food processor, while the rest are cooked whole.
I think bacon does very well with creamed corn. Jalapenos too. Pepper is often overlooked, but to my mind it's a necessity.
I always reasoned that milk has more flavor than water. Some what along the lines of court bouillon theory, but I have never done a side by side taste comparison, which is usually how I derive my opinions, when similar questions comes up. Got my curiosity going now, will have to do some research with one of my favorite foods, especially fresh sweet on the cob. Thanks
My grandmother does this and for some reason it just tastes better in my opinion.